Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Mango Idlis/ Fruit-flavoured Steamed Sweet Idlis

By    3:27 PM // No comments
Long back I had posted the recipe of Sweet fruit Idlis. Today's recipe is yet another sweet idli recipe prepared with mangoes. "Mango Idlis", ~ as you hear the name of this dish  - the first thing that will come to your mind : is it a snack or a dessert? Whatever it is believe me its such a delicious dish that you cannot stop yourself with eating just one.

 After the preparation of Mango Lassi, I was left with some unused mango pulp. That's when the breakfast menu got planned as Mango Idlis. The recipe for this dish is same as Ponsa idlis/ Jackfruit idlis, a traditional monsoon delicacy which we konkani people prepare and enjoy with a dollop of home made butter or ghee The idea to use mango pulp instead of jackfruit pulp was mentioned by one of the foodie member in a food group few years back. So let's see how these idlis are prepared.



Continue Reading »

Ful Medames/ Foul Madammas - A Middle Eastern Region Breakfast

By    5:32 PM // 1 comment
I had never tasted Ful Medames/ Foul Mudammas inspite of spending a long time in this region. The reason being my inclination towards ordering my favourite arabic side dishes such as Hummus/ Falafel/ Baba Ghanoush/ Moutabel.  It was only during our office party few years back when I was served this colorful chunky dip with some warm pita bread and I instantly loved the taste. I checked with my colleagues for it's recipes and they happily shared it with me. What I understood from our conversation was that Ful Medames is a traditional Egyptian breakfast dish. Though it originated in Egypt, this dish got widely spread and became popular across Middle Eastern region. After reaching home I browsed through various videos to watch its preparation and learnt that each area in this region had tweaked the recipe as per ingredients availability and cooking convenience. And finally inspired from the video here I too made this dish at home. 




Continue Reading »

Mooga Dali Usli/ Moong Dal Stirfry

By    2:02 PM // No comments
Mooga dali usli is a healthy and tasty snack prepared by Konkani people. While talking with HD about the plan to incorporate dals in my everyday cooking,  pat came his suggestion "Mooga dali usli". Outwardly I was smiling (and my eyes rolled up) but inwardly I was thinking how will I prepare it? Though the recipe is simple, easy and nutritious but the key step for a tasty usli lies in cooking moong dal perfectly - neither overcooked nor undercooked. And this step which I failed to achieve during my initial days of experimental cooking had discouraged me. I had not prepared it for long time after those failed attempts. So after a lot of trepidation, I decided to include the dish in my meal planning and prepare it regularly. Glad I did so because with each attempt I managed to master the step of cooking the dal perfectly!




Continue Reading »

Dadpe Pohe

By    9:26 PM // No comments
Dadpe pohe is a simple and an easy to make Maharashtrian breakfast dish from flattened rice flakes. A quick recipe with almost no cooking involved except tadka/tempering, it is a variation to regular Kanda Poha or Batata Poha. We can have this as evening snack too. In this recipe, poha is mixed with coconut-onion mixture, covered and placed under pressure allowing the flavors to infuse very well. The process of keeping the mixture covered and under pressure is called 'Dadapne' in Marathi and mostly it is this action that led to the name of the dish as 'Dadpe Pohe'. 




Continue Reading »

Instant Semolina Appo / Paniyaram

By    10:12 PM // No comments
Instant appos/ paniyarams ! This dish has been my easy way out when pressed for time to cook. They are one of the easiest South Indian dish that requires no fermentation and hence you can make them when you are unplanned for cooking or even when you have unexpected guests. Being a dry dish, I find appos as a good choice for kids tiffin box too. Let's see how we make them.




Continue Reading »

Instant Onion Rawa Dosa ~ A No Maida Recipe

By    11:07 PM // 1 comment
Rawa dosas are crispy semolina crepes, a must dish on South Indian menu cards. These crepes are tasty and can be prepared instantly [doesnot require fermentation]. Today the recipe is of this lacey dosa, a famous one from South India. My attempts of trying rawa dosa have been successful in past but the recipe that I picked up has maida in it. So when I read a NO MAIDA rawa dosa recipe on this blog  I was happy and tried it immediately. Below recipe has been adapted from her blog with minimal modifications as per family preferences. Thanks Sushma for sharing your recipe.



Continue Reading »

Grilled Paneer Bhurji Sandwich

By    10:07 AM // No comments
Sometimes leftovers can be used to create yummy dishes. Below is one such dish where I have used leftover paneer bhurji as stuffing for the sandwich. If you are paneer lover, you will surely love this cheesy grilled sandwich [makkhan marke]. It is an ideal option for breakfast or brunch that can be prepared easily especially when you have no time to plan for menu. Usually I prepare extra quantity of bhurji and refrigerate it so that I can make these grilled sandwiches later in the week. I have used multigrain bread here. You may use regular bread or whole wheat bread.



Continue Reading »

Oats Rawa Idli

By    8:47 AM // 4 comments
When I received a mail from IndusLadies Partners asking my interest to participate in their contest event Kids Lunch Box Recipes, I replied them back about my willingness and send them list of few dishes. The first dish was Stuffed Appos, and you can check the recipe posted here. 

 Today it's "Oats Rawa Idli". The idea of using oats in making idlis was inspired by many fellow foodies across food groups on social websites. There were variations seen across the recipes such as proportion of rawa to oats powder being 1:1, 1/2: 1 or 2:1. I decided to go with 1:1 proportion and rest of the ingredients were used as per availability. You can use different veggie combinations. Here you see use of grated carrots. You may mix the grated carrots directly into the batter [mind it this tends to change the color of idlis] or place the grated carrots first in the greased moulds topped by batter [see the below pic where you see few idlis been decorated with grated carrots on top]. I sometimes dont add carrots at all and place roasted cashews in the moulds before pouring the batter. Let's see the recipe below.


Continue Reading »

Stuffed Appo/ Paniyaram With Potato Subzi

By    9:02 PM // No comments
I hardly have any control on what actually happens during school lunch break time and don't know whether my kids really pay attention to eating during the breaks. According to my elder one his story goes like this ~ they need to go to toilet, wash hands, as well as PLAY [in caps because majority of the break time is spent in playing] besides eating. The younger one being in kindergarten , no clue about what he does. As of now its trial and error basis with his lunch box, where sometimes it comes empty and sometimes not. At the beginning of every academic year [during PTM's], we are reminded by the Principal of the school ~ try not to pack messy foods in the tiffin box and not to pack in such quantity as if they have come to school just to eat the food. To highlight his point, he told us about an incident of sambhar spill that happened in one of the kindergarten classroom and the mess that followed after this spill ... I can totally understand the apprehension of the mom who packed such a lunch box for her kindergartner.  So you see its not just about "What we should pack?" but also thinking about "What not to pack?" and that will make this lunch box idea exercise fruitful. I came across a good read here on certain don'ts while packing the lunch boxes. Hope you find it helpful. Few additions from my side to the above article: I always try out a particular new dish at home to check kids liking and this way they can also practice eating it at home. Apart from this let them practice opening the boxes, water bottles, juice bottles, etc and as they master the art of eating from their tiffin box, the concern of spilling will disappear gradually.




Continue Reading »

Mangalore Buns with Whole Wheat Flour

By    10:04 PM // 1 comment
With vacation on and we enjoying our time with dear and near ones, I grabbed the opportunity of getting some free time on hands and decided to share this recipe for Mangalore Buns. Kids have equated our annual vacation to eating buns and family members are busy preparing them upon their request. 


 Mangalore Buns are mildly sweet deep fried fluffy pooris with banana flavor. They are very famous across the coastal area of Mangalore besides Goli Bajje. It is commonly served as breakfast or evening snack. 


Continue Reading »

Oats Brown Bread Utthapam

By    11:28 PM // 5 comments
Do you remember seeing a glimpse of these utthapams in my post here? 


I could not keep its recipe waiting in draft for long and as promised sharing it today. Thanks to AP who had posted them first on a food group and all my other friends who with their preparation inspired me to try it. The original recipe mentions to use bread slices instead I have used bread edges which are left out after making a sandwich. Till date I have been using the left over bread edges as a tea snack [for myself] or make crumbs from them, but the below recipe is such a wonderful option of converting them into healthy breakfast/ snack dish with a cup of tea and I was pleased very much with the results .

Continue Reading »

Vermicelli Upma Version 2 ~ A no onion recipe

By    10:23 PM // 9 comments
Upma is a traditional South Indian breakfast dish. Mostly made from semolina/rava, the recipe of which you can check here,  it can also be prepared with vermicelli or oats as main ingredients. In the below recipe I have used vermicelli . Popularly known as semiya, sevai, shavige we call it shevayin in konkani. This is a no onion recipe, which I prepare as a breakfast/snack on fasting days or when I run out of stock for onions. You can also check recipe for Lemon Shevayin prepared from rice vermicelli.




Continue Reading »

Akki Roti

By    11:05 PM // 7 comments
One of the famous breakfast item from Karnataka cuisine is "Akki roti". Mostly prepared from rice flour, I have always liked the version prepared by my aunt. The best thing about her recipe is it makes use of left over rice. Today, I made minimal variation to her recipe and tried it by replacing coconut with sugar . Don't they look yummy topped with that melted butter ? If only that butter was home made would have tasted even more super!

Continue Reading »

Sabudana / Sago Dosa

By    10:16 PM // 7 comments
The inspiration to make these dosas has been KSC cookbook, where the recipe is shared by Asha aunty. This time instead of trying the same proportions as mentioned in the book, I dared to try it with altered quantity as well as ratio of ingredients. Actual recipe mentioned about split urad dal where as I had whole white urad dal that too less quantity. I decided to go ahead using them [from my previous attempt at making idlis using whole white urad dal here]. Keeping the quantity of rice same as mentioned in recipe, I reduced the quantity for rest of the ingredients i.e whole white urad dal, poha and sabudana. All the time kept thinking what if the dosa batter failed to ferment and my heart would miss a beat imagining about flop dosas. After enough soaking time and grinding, I anxiously waited, keeping a watch for the batter to rise. Next day the batter fermented very nicely and I saw it had touched the the brim of the vessel, mann hi mann I was euphoric. I started making dosas one by one and they turned out soft like cotton. Every time I poured a ladle full of batter, the sizzling noise of batter on hot griddle and kids would be excited to see so many holes appearing on the dosa surface. They preferred to stand behind me trying to find out what magic I was doing to get such porous texture [with holes] for these dosas [innocent minds you see]. I continued making the dosas and my family thoroughly enjoyed eating it with dal.



Continue Reading »

Usal Pav - A Match Made in Heaven

By    9:56 PM // 14 comments
Usal pav is a traditional Maharashtrian breakfast/ snack dish, a legume based gravy served with pav. Although simple and straightforward recipe, it is very popular as yet another street food along with misal pav, so don't miss any opportunity to eat it when you are in Maharashtra. This was the best food I could think of eating from the canteen in my break before I head to the library after college hours study time. Back home amma used to make this concoction from different beans and legumes but the favourite of mine till date has been Mataki/Moth bean. She would go easy on spices, flavor it with goda masala and add little jaggery which I used to relish with garam garam phulkas. 

 I have always followed amma's recipe to prepare this dish, but this time when I ran out of stock with ready to use goda masala [I usually get it from Mumbai] I decided to try the recipe from Koushi Bhatia's book "Favourite dishes of India". This recipe uses freshly ground masala paste to make it, an alternative option instead of ready to use masala powders. The preparation took a little more time as it involved frying and grinding the ingredients, but the final dish was fingerlickingly good. If you want it really hot and spicy you may add more chillies.



Continue Reading »

Chanya Dali Polo/Chana Dal Dosa - Version 1

By    12:07 PM // 11 comments
The need to send variety tiffin snacks in school lunch boxes makes me go hunting for variety recipes. It kind of stresses me sometimes but then I take it as an opportunity to learn more recipes. I have been trying out recipes for different dosa these days and today sharing the recipe of a variety dosa, Chanya dali Polo. This dosa is prepared from dals~ chana dal and urad dal only. It doesn't have rice in it so those who have diet restrictions or intentionally want to reduce their rice intake, this recipe is perfect and it can go on your list of meal options. Recipe below has been adapted from my cookbook based on Konkani cuisine authored by Sandhya Pai.  




Continue Reading »

Adsara Undi/Oondi

By    11:59 PM // 4 comments
The recipe for adsara undi has been inspired from one of my fav blog for konkani recipes and that's Konkani Khann Anik Jevan. Undis/Oondis are favourite at my place and I have always followed the only recipe passed to me by my mom/aunt which I have blogged here. Since the time I read yet another recipe by Usha akka on KKAJ, which used plain cumin seeds to flavor rice coconut mixture, I was keen on trying it. While wanting to prepare this dish for kids tiffin I decided to add grated carrot as well as coriander leaves and make this snack nutritious as well as colorful for kids. 




Continue Reading »

Kanda Batata Pohay/Pohe

By    3:33 PM // 2 comments
Pohay, the marathi way!


Pohay or pohe is a dish prepared in Marathi household from flattened rice usually for breakfast or as a snack accompanied by a warm cup of tea. This is the most likely dish served when families of the boy and girl meet during arranged marriages. Infact this dish is so common during such meet that sometimes the program itself is referred colloquially as "Kanda - pohyacha karyekram". Batata pohe is another variation of this traditional dish where boiled potatoes are added to the preparation. Kanda batata pohay is nothing but using onions and potatoes to make this tasty comforting snack.

Continue Reading »
Subscribe to: Posts (Atom)